Pan-fried Spätzle with Époisses and Fried Onions

Preparation

• 1
  Cut 1 onion into rings and place them in a cap. Sprinkle the onions with starch, stir to coat them well. Fry the slices in hot oil.
• 2
  In a frying pan, heat the butter. Slice the onion and add it to the pan. Do sweat.
• 3
  Add the spätzle to the pan and fry for about 5 to 10 minutes on low heat.
• 4
  Deglaze with the cream and season with salt and pepper.
• 5
  Place the sliced Époisses on the Spätzle, garnish with fried onion rings and parsley pluches.